Our phone system is currently down. We apologize for any inconvenience.
Our phone system is currently down. We apologize for any inconvenience.
(Playa Condesa, Acapulco, state of Guerrero)
Three grilled shrimp with white cheese, jalapeño and wrapped in bacon. Served with house-made escabeche. First experienced in
1965 on the La Condesa Beach in Acapulco.
22.95
Three flour or corn tortillas. Choice of rajas, chicken tinga or mushrooms and huitlacoche. (Huitlacoche is seasonal — ask your server).
13.95
With chipotle mayonnaise.
17.95
Four marinated pork tacos served with two salsas.
16.95
Four grilled baby lamb chops served with salsa de morita.
28.95
Our most popular ceviche.
Miguel was given this recipe by a chef in the state of Vera Cruz.
18.50
Served with hand-made tortillas, corn or flour. Serves 2-3.
With Rajas
(chile strips)
Small 12.00 / Large 16.00
With Chorizo Verde
House-made pork chorizo made with Swiss chard.
Made at Fonda San Miguel.
Small 9.55 / Large 16.50
With Rajas and Chorizo Verde
Small 9.75 / Large 17.50
Three pieces. One each of chicken, guacamole and cochinita pibil.
15.95
Camarones, adobados, lollipop lambchops, quesadillas, tacos al pastor, and guacamole. Serves 4-6.
58.95
Mexican corn soup with cheese and poblanos.
Cup 7.00 | Bowl 12.00
This classic recipe was introduced by Fonda San Miguel in 1975. Served with queso fresco, chicken, avocado, pasilla chile flakes and tortilla strips.
Bowl 16.00
Fresh spinach salad with toasted almonds, toasted pasilla chiles and panela cheese. Recipe from friend Maria Dolores Torres of Mexico City.
12.50
Served El Refugio-style with strips of white cheese and house-made totopos. Serves 2.
14.50
Mixed green salad using different lettuces and seasonal herbs from the FSM organic garden. (Seasonal — ask server).
16.00
Chile ancho filled with chicken, olives, capers and almonds in a light cilantro cream sauce.
28.95
(Traditional)
Roasted chile lightly battered and pan-fried, filled with shredded pork, almonds and raisins. Served with a jitomate sauce.
28.95
Baked zucchini filled with corn, zucchini, and white cheese. Served with a jitomate sauce.
20.50
(In season September-November)
A culinary tribute to the Mexican flag with a green stuffed poblano pepper, creamy white walnut sauce and a red sprinkling of pomegranate seeds. Perfecto!
42.95
Choice of chicken, cheese, pork or seasonal vegetables.
(Puebla)
24.95
22.50
Created at Sanborn’s in Mexico City for guests desiring less spice.
22.50
Enchiladas with shredded duck topped with a poblano-spinach sauce. Recipe from friend Maria Dolores Ybarra Torres of Mexico City.
28.50
28.50
(Tampico)
Grilled beef tenderloin served with guacamole, rajas, black beans and a cheese enchilada with your choice of verde, suiza or mole sauce.
52.95
(Yucatan)
Yucatan specialty of pork baked in a banana leaf.
32.95
Slow-cooked, seasoned lamb in a papillote, or paper wrapper.
Traditionally done in a Maguey leaf in Mexico, but seldom used for ecological reasons.
38.95
Premium Berkshire pork chop cooked on our vertical rotisserie and finished on the grill. Served with grilled vegetables and butternut squash purée.
39.95
Wagyu steak served with flour tortillas, nopal paddle, Salsa Albañil (“Bricklayers” salsa) and grilled onions.
32.95
(Puebla)
Airline chicken breast (boneless chicken breast with drumette attached) with traditional mole of Puebla.
34.95
Roasted Cornish game hen on our rotisserie and finished in the oven.
Served with grilled vegetables.
36.95
(Veracruz)
Broiled fish fillet in the traditional Veracruz tomato sauce with capers, onions and Spanish olives.
36.95
(Yucatan)
Fish fillet broiled in garlic butter or achiote-seasoned.
36.95
A 100-year tradition! This recipe from pre-Hispanic times has a slight Asian influence, with mild chiles and spices.
36.95
Grilled fish fillet seasoned with recado and served with salsa verde, rajas, and grilled vegetables.
36.95
(Yucatan)
Seared shrimp marinated in achiote and dried peppers with pineapple and habanero relish.
34.95
Large gulf shrimp in spicy chipotle cream sauce.
38.50
Plant-based dishes are all vegan, vegetarian, gluten-free and dairy free.
Butternut squash and ancho pepper cream.
Cup 9.50
Betabeles (Beets), meat of coconut, jicama & avocado.
14.95
Greens from our FSM garden, citrus, roasted beets, grapefruit-hibiscus dressing and spiced candied pepitas.
16.00
Three cauliflower tacos, cabbage, avocado poblano sauce and chipotle mayo.
14.95
Two enchiladas of mushrooms, riced cauliflower, walnuts, garlic, onions, spices and creamy salsa verde.
20.95
Lentils, plantain, pinto beans and jitomate sauce.
23.95
Pudin de Pan
Bread pudding with soy and almond milks, banana, vegan chocolate, coconut caramel popcorn.
14.00
(Queretaro and Celaya, Guanajuato)
Crepes sauced with rich goat milk caramel and toasted almonds. Served with Mexican
vanilla ice cream.
14.00
Mango sorbet garnished with seasonal fruits.
14.00
Two scoops of house-made ice cream or fresh fruit sorbets made at Fonda San Miguel. Ask for current flavors.
10.00
Classic and comforting. One of the world’s favorite desserts.
10.00
House-made vanilla ice cream served with Frangelica liquer and toasted almonds.
14.00
4.50
Strong coffee with cinnamon, piloncillo (Mexican brown sugar) and clove brewed in an earthenware pot.
*Consuming raw or undercooked food may increase your
risk of foodbourne illness.
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Never any charge for chips and salsa.
No charge for our fresh hand-made flour, corn, and blue corn tortillas served with all entrées.
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Please advise your server of any food allergies.
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Many recipes at Fonda San Miguel were inspired by our dear friend Diana Kennedy, who likes to describe herself as the “Mick Jagger of Mexican Cuisine”.
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Did you know that we have an organic garden at the east side of our restaurant? We grow lettuce, cilantro, spinach, chile peppers, chard, beets, edible flowers, chepil, epazote, papalo, carrots and figs. We have pomegranates when the squirrels don’t get them. We buy from organic farms when needed.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2023 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2023 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
2330 W. NORTH LOOP, AUSTIN, TEXAS 78756 | 512.459.4121
FOR PRESS INQUIRIES, CONTACT US HERE.
WEBSITE BY DESIGNCODE.
©2023 FONDA SAN MIGUEL. ALL RIGHTS RESERVED.
